Hog cook times

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Hog cook times

Post by bigbook » February 27th, 2017, 8:38 am

OK I've been tasked with cooking a hog to keep our sponsor happy .
So I'm going on a hog approximately 140 lbs . Not sure because they haven't shot it yet. Wild hogs on property. I've been told..
So ball park times are needed. I'll be cooking at 230-250 degrees average on my offset 250 gl rig
I'm thinking around 18 hrs minimum.im going to pack loins with ground sausage. As a heat shield.
Let's hear those tips. Thanks

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Re: Hog cook times

Post by Stewart » February 27th, 2017, 12:58 pm

If time allows I'd inject the shoulders hams loins. It's personal preference I guess. I use a product from Goya called mojo criollo. I run my stick burner between 225-275 I let it swing things happen lol. Your times sound about right obviously cookers vary weather all the usual things I'm sure you know about. I butterfly my pigs and cook them on their back the entire cook. Basically the juices pool in the cavity insulating the loins. This also cuts my cooking times and helps cook evenly.



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Re: Hog cook times

Post by bigbook » February 27th, 2017, 2:53 pm

I don't have the set up to flip a pig so Yea I am going to cook skin down and foil it for half the cook. So I don't burn the shin side . Your idea of injection is a good one I'll make up a gallon of some witches brew and blow it up with liquid.
What do you use to lay it flat do you just cut ribs off spine or saw it down the middle. ?
I've seen it done once on TV so no clue on it..

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Re: Hog cook times

Post by Stewart » February 27th, 2017, 4:19 pm

I've used a hatchet and hammer and a saw. Depends on what's handy that early in the morning lol. I start at the neck and run a straight line down the spine. Being careful you don't go all the way thru puncturing the skin. Once you go the full length pushing on the outside of the ribs towards the table you can crack the vertebrae laying the pig out flat. Pull the spinal cord out and your in business.



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Re: Hog cook times

Post by bigbook » February 28th, 2017, 5:27 pm

OK foil it first or foil after so many hours once color is reached

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Re: Hog cook times

Post by Stewart » February 28th, 2017, 6:09 pm

Think it's preference. I don't foil mine I let em go. Usually they end up a nice mahogany color there's pics of some I did last year in my trailer build thread. Never had anyone complain bout the appearance.



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Re: Hog cook times

Post by Stewart » February 28th, 2017, 6:13 pm

Also I trim back the skin on the shoulders and hams. I use yellow mustard as a binder and I coat the bejesus outta that lil squeeler with rub.



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Re: Hog cook times

Post by BitBucket » February 28th, 2017, 7:05 pm

Stewart wrote:Also I trim back the skin on the shoulders and hams. I use yellow mustard as a binder and I coat the bejesus outta that lil squeeler with rub.
I'll second that. You basically can't over-season especially the parts Stewart mentioned. Although I've only cooked one whole beast (small, ~85 lb), and that was in a 'roaster box', it was very much under-seasoned.


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Re: Hog cook times

Post by Stewart » February 28th, 2017, 8:55 pm

Large portions of meat such as hogs can take the seasoning. I've cooked a lot of pigs I do them all the same way with the exact same results.



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Re: Hog cook times

Post by bigbook » March 1st, 2017, 9:46 am

OK I'll lay foil under the bugger and Rap if color goes too dark.
We have a good run for butts and we will make a gallon of it for porky da pig
I'm going to pump about a gl of injection in each ham if I can. Aiming for a Michigan man look.
What temp suggestions at ham... Shoulders loins
I shoot for 195on Boston butt. ...That is when it's all by itself. Whole is another thing
I'm eager to get this cooking!!


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Re: Hog cook times

Post by Stewart » March 1st, 2017, 1:12 pm

I try to shoot for 180-185. Once you pull him from the cooker to rest ,the temps will keep climbing and you will fall in your normal butt temps.



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Re: Hog cook times

Post by bigbook » March 14th, 2017, 9:37 am

Well they brought the hog to us in a cooler. All jacked up skinned and quartered. So no whole hog this time . Unfortunately the shooter was in a hurry and quartered nthe hog with a sawzall . Needless to say a mess .
We did manage to get most of the meat cleaned up and cooked Image
All in all a great cook and a happy bunch of party folks.

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Re: Hog cook times

Post by Squiggle » March 14th, 2017, 3:49 pm

Yuuuum, looks awesome! :needfood:


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Re: Hog cook times

Post by Big T » March 14th, 2017, 4:08 pm

:needfood: :needfood: :needfood: :needfood: :needfood:
:LG:


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Re: Hog cook times

Post by temurf » March 14th, 2017, 4:19 pm

:LG:

Mighty tasty looking there bigbook :kewl:


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Re: Hog cook times

Post by ajfoxy » March 14th, 2017, 4:31 pm

Certainly looks tasty.


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Re: Hog cook times

Post by Stewart » March 14th, 2017, 8:00 pm

Gotta role with the punches good recovery tho meat looks real good



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Re: Hog cook times

Post by forty_creek » March 15th, 2017, 7:24 am

Way to roll with it! Strong Work bigbook!


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Re: Hog cook times

Post by Rodcrafter » March 17th, 2017, 6:33 am

:beer: :beer:


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Re: Hog cook times

Post by KingSmoke » March 17th, 2017, 7:59 am

I have seen pigs done, but never a whole wild hog. I've shot close to 100 of them but always butchered them or gave them to folks. What are you going to do about all the hair? I would pressure wash it if possible. They nasty. 140 lbs is a good size. Make sure its a sow. Pro-tip, the little piglets are incredible fried up like a rabbit.



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Re: Hog cook times

Post by Stewart » March 17th, 2017, 10:44 am

I have never had the opportunity to cook a whole wild hog. Only domestic piggys. I'm sure the same methods as far as washing and shaving hair would apply just a little longer since they have a thick coat. I hope to go south someday on a pig hunt so I can check it off my to do list lol.



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Re: Hog cook times

Post by streetsmoker75 » March 19th, 2017, 3:51 pm

Would a 30x72 RF Smoker be big enough to cook a hog



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Re: Hog cook times

Post by mp4 » March 19th, 2017, 5:16 pm

Yup -



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Re: Hog cook times

Post by Rodcrafter » March 20th, 2017, 6:26 am

Yup


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Re: Hog cook times

Post by Stewart » March 20th, 2017, 7:08 am

:yth:



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